Oven Roasted Turkey Tenderloin

4.23 from 9 votes
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This oven roasted turkey tenderloin recipe is incredibly juicy and perfect for a smaller crowd. It’s made with a quick turkey brine and a homemade turkey seasoning that infuses the meat flavor. My local Trader Joe’s carries turkey tenderloin year-round, making this recipe a staple at my house (even when it’s not Thanksgiving!).

This turkey tenderloin is easy to prepare and roast, making it a go-to choice for any occasion or weeknight meal. Plus, it’s a nice change up from chicken breast.

sliced turkey tenderloin on plate.
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First time I have made anything on your website and this was absolutely amazing! My entire family asked me to make it again next week-I skipped the brine due to time but will try it next time! I look forward to trying more on your website!-Kelsey

Turkey tenderloin is such a fantastic cut of turkey to not only serve at a smaller Thanksgiving gathering, but to eat any night of the week. This recipe for a turkey tenderloin in the oven cooks up quite nicely, holds flavor very well, and comes out super juicy!

What do you need for this oven-roasted turkey tenderloin recipe?

Where do you buy turkey tenderloin? Our favorite place to buy turkey tenderloin is Trader Joe’s. They actually carry it year-round, which is fantastic!

PS: When purchasing turkey tenderloin, sometimes the tenderloin is sold with two tenderloins, so be cautious of that when looking for a certain weight.

How do you prevent turkey tenderloin from drying out?

Cook it quickly at a higher heat so that the outside crisps up and the inside gets nice a juicy!

hand patting turkey tenderloin on plate.

How to Make Turkey Tenderloin

Like other cuts of poultry, turkey tenderloin does a really great job taking on the flavor of whatever you season or marinate it with. This cut of turkey is similar to chicken breast which also does a great job of absorbing flavor.

  1. Turkey Brine: For this turkey tenderloin recipe, we used a simple turkey brine that infuses your turkey with so much flavor. If your turkey tenderloin comes pre-brined, you can skip this part! Whisk water and kosher salt over medium heat until the salt dissolves. Then, transfer the brine into a container and submerge the tenderloin. Let sit in the fridge for 1 hour.
  2. Turkey Seasoning: our turkey seasoning is the perfect combination of dried thyme, dried rosemary, dried oregano, brown sugar, and garlic. We love that by adding a turkey dry rub, it gives the tenderloin a sort of crust when baked in the oven. Remove the turkey from the brine and pat dry. Then, generously season the whole thing.
  3. Roast Turkey Tenderloin: Place the seasoned turkey on top of a parchment or tin foil-lined baking sheet. Roast at 400F for 20 minutes. Flip it over and cook for 15-20 minutes or until fully cooked.

How do you know turkey tenderloin is done?

According to the USDA, turkey tenderloin needs to have an internal temp of 165ºF.

tenderloins in brine.
meat thermometer.

Try it!

Thermoworks Thermapen

We swear by using a meat thermometer when cooking any cut of meat. The Thermapen is our go-to meat thermometer that works every time.

FAQ

What temp should I cook Turkey tenderloin?

The best oven temperature to cook your baked turkey tenderloin recipe at is 400ºF. The goal is to get the internal temperature of your pork to reach at least 165ºF (re: Food Safety).

How long do you cook turkey tenderloin at 350?

Turkey tenderloin takes around 50-55 minutes at 350ºF to reach a safe-to-eat, internal temperature of 165ºF.

How long does turkey tenderloin take to bake at 400?

Turkey tenderloin takes around 35-40 minutes at 400ºF to reach a safe-to-eat, internal temperature of 165ºF.

Should you cover turkey tenderloin in the oven?

Some recipes call for you to cover your turkey tenderloin while baking, however, our recipe does not instruct you to do so.
If your turkey tenderloin begins to brown too much on the top, you can cover it with tin foil until it reaches a 165ºF internal temperature.

Does turkey tenderloin get more tender the longer you cook it?

Turkey tenderloin is a very lean cut of meat, meaning that it can dry out quickly.
So, if you cook it too long, you risk overcooking your meat, which will leave it with a dry, stringy texture. And no one wants that!

Why should I let the turkey tenderloin rest?

You just let your turkey tenderloin rest to let the juices rest and absorb back into the meat.

What is turkey tenderloin?

Turkey tenderloin is the boneless, skinless part of the turkey breast. This is a very tender cut of meat (if cooked correctly!) because turkeys are typically not exercised frequently.

Is turkey breast tenderloin the same as turkey tenderloin?

A turkey tenderloin is a portion of the turkey breast that is boneless and skinless, and a turkey breast is typically bought bone in and skin on.

baked tenderloin on baking sheet.

How long does cooked turkey tenderloin last in the fridge?

Let your baked turkey tenderloin cool completely. Then, transfer it into a large, glass container, and seal. Store in the refrigerator for up to 3-5 days.

Reheating Instructions

  • Microwave: Place a serving of turkey tenderloin on a microwave-safe plate. Microwave on high for 60-90 seconds.
  • Oven: Preheat oven to 350ºF. Then, spray a baking dish with cooking spray. Add cooked turkey tenderloin. Bake, covered, for around 20 minutes or until the center is warm.

Can you freeze cooked turkey meat?

To freeze leftover turkey tenderloin, let it cool completely. Then, transfer it into a gallon-size freezer-safe plastic bag. Remove as much air as possible and freeze for up to 3 months.

sliced turkey tenderloin.

Serving Suggestions

If you are making this turkey tenderloin for Thanksgiving, we recommend serving it next to our green bean casserole with bacon and crockpot mashed potatoes. For dessert, try our apple tart.

If you’ve got leftovers, use it in our turkey soup or easy turkey salad!

4.23 from 9 votes

Baked Turkey Tenderloin Recipe

Learn how to cook turkey tenderloin by brining, seasoning, and baking this lean cut of turkey for Thanksgiving or any weeknight meal.
Prep: 6 hours
Cook: 40 minutes
Total: 6 hours 40 minutes
Servings: 6
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Ingredients 

  • 2 lbs. turkey tenderloin, it should come in a pack of 2
  • 2 cups water
  • ¼ cup kosher salt
  • 2 teaspoons black peppercorns
  • 2 teaspoons whole cloves
  • 2 sprigs fresh rosemary, or 1 tablespoon dried rosemary
  • 2 sprigs fresh thyme, or 1 tablespoon dried thyme
  • 1/2 tablespoon olive oil

Turkey Seasoning

Instructions 

  • Remove the two turkey tenderloins from the packaging and pat them dry with a paper towel. Set aside. 
    patting turkey dry.
  • First, make the brine. Add water and kosher salt to a small saucepan, whisk, and heat over medium heat until the salt dissolves. Do not bring it to a boil. Remove from heat. 
  • Next, add the black peppercorns, whole cloves, rosemary, and thyme to the sauce pan and mix. Set aside and let it sit for 10 minutes or until cooled. 
  • Place the turkey tenderloins in a deep bowl or 9×13 casserole dish. When the brine is cool, pour the brine over the turkey tenderloins. Be sure that the brine is covering the tenderloin. Cover the casserole dish with plastic wrap and place the turkey in the fridge. Let the turkey tenderloin sit for 1 hour.*
    turkey tenderloin in brine.
  • When ready to bake the turkey tenderloin, preheat the oven to 400ºF and lay a piece of parchment paper on the baking sheet. 
  • Remove the turkey from the refrigerator and discard the brine. Rinse the turkey under cold running water and pat dry with a paper towel and place the turkey tenderloin on the parchment paper.
  • Sprinkle the turkey tenderloins with the dry rub. Massage the dry rub into the turkey tenderloin, being sure that the whole tenderloin is covered in dry rub. 
    dry rub on turkey.
  • Drizzle the top of the turkey tenderloin with olive oil and place the baking sheet in the oven. 
  • Bake the turkey tenderloin for 20 minutes, flip the tenderloin, and bake for another 15-20 minutes or until the internal temperature reaches 165ºF. 
  • Remove from the oven and let the turkey rest for 5 minutes. 
    turkey tenderloin on tin foil.
  • Slice the turkey tenderloin and serve.

Tips & Notes

  • We used our homemade turkey seasoning for this recipe, so if you already have it on hand, feel free to sub 2 tablespoons.
  • Addressing the saltiness of this recipe: make sure that your turkey tenderloin does not come pre-brined. If it does, skip that step! We also reduced the brine time from 6 hours to 1 hour to make sure that it’s less salty.

Watch It

[adthrive-in-post-video-player video-id=”RKKswW8E” upload-date=”2021-10-28T19:00:00.000Z” name=”Turkey Tenderlion” description=”This easy baked turkey tenderloin is made super flavorful with a turkey brine and then our amazing turkey seasoning. Enjoy!”]

Nutrition

Calories: 222 kcal, Carbohydrates: 6 g, Protein: 43 g, Fat: 6 g, Fiber: 1 g, Sugar: 4 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography: photos taken in this post are by Erin from The Wooden Skillet.

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About Emily Richter

Emily is Fit Foodie Finds' editor-in-chief. She has a master's degree in strategic communication and a passion for food. She is an incredible at-home cook, making her writing an important part of the content creation process.

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Becca
Becca
August 4, 2024 7:48 pm

5 stars
This was so yummy! I only brined it for an hour and it still turned out perfect! I brined it in a gallon ziploc bag over half full of water (didnโ€™t measure) with the 1/4 cup salt. I didnโ€™t even think to take a picture before we โ€œgobbledโ€ it up! Will definitely be making it again!

Emily
Emily
November 27, 2023 3:32 pm

3 stars
The turkey did come out super tender but it was WAY too salty.
I followed the recipe exactlyโ€”for the brine and seasoning, but it just turned out way too salty. It was delicious otherwise. I’d use this recipe again, but 1/4 cup of Kosher salt was just way too much for 2 cups of water.

Shirl
Shirl
February 12, 2023 2:37 pm

5 stars
Regarding too salty comments: A lot of tenderloins come sealed in bags in solutions which are a brine. The one I used came like that. I rinsed and patted dry then rubbed with the rub and followed cooking instructions. Came out great.
Use brine for plain unseasoned loins.

Lee Funke
August 17, 2024 2:03 pm
Reply to  Shirl

Thank you so much for leaving this tip! I’ve updated the recipe to remind people to check.

Remivacr6
Remivacr6
February 1, 2023 5:36 pm

5 stars
This was delicious!! I was surprised because I usually destroy cuts of meatโ€”wow! So juicy and flavorful!

Burt
Burt
November 24, 2022 10:27 pm

4 stars
My partner and I are calling this recipe a win. It was too salty for us but will be a blueprint for future Thanksgiving meals. I used Morton kosher salt and about 18 -24 hours for the brine and while the splatter gets me paranoid i did rinse the 2 tenderloins with cold water. I also dribbled melted butter instead of olive oil….not that I don’t like olive oil but it was a holiday meal. I will try this again but will either cut the salt in the brine or cut the brining time by 1/2 or 2/3ds.

Kelsey Greene
Kelsey Greene
August 28, 2022 12:32 pm
Recipe Rating :
     

5 stars
First time I have made anything on your website and this was absolutely amazing! My entire family asked me to make it again next week-I skipped the brine due to time but will try it next time! I look forward to trying more on your website!

Nancy
Nancy
August 2, 2022 8:59 pm
Recipe Rating :
     

5 stars
Made this recipe tonight. It was delicious. Love the rub for the tenderloins!

Emily
Emily
March 10, 2022 11:30 am
Recipe Rating :
     

5 stars
Excellent recipe!

Megan
Megan
March 9, 2022 4:57 pm
Recipe Rating :
     

1 star
This recipe sounded so good but the finished product was so salty we couldnโ€™t even eat it. I brined the turkey for 9 hours before cooking, so no longer than called for, and had followed the recipe exactly. The smell was overpowering while it was cooking, too. I have a sensitive nose but my boyfriend doesnโ€™t and even he thought it was oddly strong. He wants to keep the spice rub recipe used on the outside because that was tasty. It was just vastly overpowered by salt.

Heidi
Heidi
November 20, 2021 8:03 am

This looks great! I am going to try this recipe. Would like the recipe for the green beans and potatoโ€™s. Do you have a link for those? Thanks.

Lee Funke
November 23, 2021 6:47 am
Reply to  Heidi

Yes1 It’s our green bean casserole with bacon recipe – https://fitfoodiefinds.com/green-bean-casserole-with-bacon/

Heidi
Heidi
December 24, 2021 8:34 am
Reply to  Lee Funke

I ended up making this turkey tenderloin for Thanksgiving. It is so easy to make. It was a HUGE hit! Everyone loved it and said was way better than a traditional roast turkey! Thank You FFF for a great recipe. Iโ€™ll be making it for Christmas dinner!

Lee Funke
December 24, 2021 9:12 am
Reply to  Heidi

YAY! Glad you loved it!! We’d love a star rating too ๐Ÿ˜€